Ingredients:
1 1⁄3 cups all-purpose flour, plus extra for dusting
2 tsp baking powder
3⁄4 cup sugar
a few drops of pure vanilla extract
1⁄2 tsp pumpkin pie spice
2 tsp ground ginger
1⁄3 cup honey
1 large egg, separated
4 tsp milk
9 tbsp butter, softened and diced
1 1⁄4 cups ground almonds
chopped hazelnuts or almonds, to decorate

Method:
1 Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

2 Sift the flour and baking powder into a bowl. Add all the other ingredients except the chopped nuts. With a wooden spoon, bring the mixture together to form a soft dough. Use your hands to shape the dough into a ball.

3 Roll the dough out on a lightly floured surface to 1⁄4in (5mm) thickness.

4 Cut out the cookies with the shaped cutters, and place on the baking sheets, spaced apart to allow them to spread. Beat the egg white and brush over the cookies, then sprinkle with the nuts. Bake for 8–10 minutes, or until lightly golden brown.

5 Remove from the oven and allow to cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.

6 STORE These gingernut cookies will keep in an airtight container for 3 days.

Gingernut Cookies Recipe